Nancy Silverton

Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and Chi Spacca in LA. She also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.

Silverton has worked with some of the nation’s most notable chefs including in the kitchens of Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.

In 1990, Silverton was named one of Food & Wine Magazine’s Best New Chefs. Also that year, she was named Pastry Chef of the Year and Who’s Who of Cooking by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation—the Outstanding Chef award—as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food & WineMagazine. In early 2015, Nancy launched Nancy’s Fancy, a line of premium gelato and sorbetto that is sold in supermarkets nationwide. Additionally, she is the author of nine cookbooks, including The Mozza Cookbook, and Mozza at Home.

Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life.